• Malinda M. Julien

A cup of coffee in a cupcake? Oh, I'll take that!

If you love the delicious rich flavor of coffee with a lightly sweet, chocolatey, espresso butter cream, then THIS is a cupcake for you!

Chocolate coffee cupcake with chocolate espresso butter cream cupcake. Recipe from "Home Cooking Kitchen" Cookbook and featured on our show! Want to purchase a copy? Click HERE

As you may know, I am not a fan of sweets, (well, except ice cream, which is a food group).. but I do love a good cup of coffee with a touch of sweet.

This cupcake is an exception. The cupcake itself should be more like a black cup of coffee with a little chocolate and not very sweet than your regular cupcake. It is the icing, oh, this light and fluffy combination of chocolate and espresso with just enough sugar.

Try it and see what you think. Let us know!



2.5. c (300g) AP Flour

1 t baking soda

1 t baking powder

1/2 t salt

2 eggs (room temperature)

1 c sugar (if you want it sweeter, 2 cups, but don't do it ...)

1 c sour cream

1/2c vegetable oil

2 t vanilla

3/4 duch processed cocoa powder (recommended: Droste)

3/4 c hot freshly brewed coffee (and don't be shy - give is some flavor!)

Espresso Buttercream:

2 c unsalted butter (room temperature)

6.5 c confectioners sugar

3/4 c espresso powder

1/4c dutch processed cocoa powder

pinch of salt

6 T heavy cream

2 t corn syrup

1 t vanilla

350º for 20 minutes (about 20 cupcakes)

For the cupcakes:

Preheat the oven of course and get the eggs, sour cream and butter at room temp. Put the papers cups in the cupcake pans.

1) in a large bowl, combine the dry. (Flour, baking soda, baking powder, and salt) Whisk together.

2) In another bowl, combine the eggs, sugar, sour cream, vegetable oil and vanilla. Whisk together.

3) In a 2 cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until smooth. Let is steep for about 2 or 3 minutes, then add the cocoa mixture into the bowl with the wet ingredients and mix.

4) Add the wet to the dry and mix until smooth and no lumps.

5) Fill each cupcake about 2/3 the way and bake for 20 minutes. Cool completely before icing.

For the icing:

1) Add butter to a KitchenAid mixer with the whisk. Beat on high until the butter is light colored and fluffy. About 5 to 8 minutes.

2) Change the whisk for the paddle and add the confectioners sugar, espresso powder, cocoa powder and salt. Beat until incorporated.

3. Add in the heavy cream, corn syrup and vanilla. Beat until light and fluffy.

4) Put into a piping bag and decorate - (and try not to eat too much of the icing!)

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